Concord Grape Jam
Servings: Makes 10 (1-cup) jars Comments:
You'll find Concord grapes during the fall season, in September and
October. Try making this sweet and delicious jam, and serve it on
toasted bread or English Muffins.
Ingredients:
6 cups (4 lb.) fully ripe Concord grapes
1 cup water
1 box fruit pectin (such as Sure-Jell)
1/2 tsp. butter or margarine (optional)
7-1/2 cups granulated sugar, measured into separate bowl
Instructions:
Bring boiling-water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour boiling
water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain well before filling.
Remove skins from grapes. Finely chop or grind skins; set aside. Mix
grape pulp and water in saucepan. Bring to boil; cover and simmer 5
minutes. Press through sieve to remove seeds. Combine skins and pulp.
Measure exactly 6 cups prepared fruit into 6- or 8-quart saucepot.
Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil
(a boil that doesn't stop bubbling when stirred) on high heat, stirring
constantly. Stir in sugar. Return to full rolling boil and boil exactly
1 minute, stirring constantly. Remove from heat. Skim off any foam with
metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 10 minutes.
Remove jars and place upright on towel to cool completely. After jars
cool, check seals by pressing middle of lid with finger. (If lid springs
back, lid is not sealed and refrigeration is necessary.)
Makes 10 (1-cup) jars.
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